Chicken and Sausage Paella

Name: Chicken and Sausage Paella
Cuisine: Español
Ingredients: 1 pound bonelessskinless chicken thighstrimmed of excess fatcut into 2-inch pieces; 1 teaspoon smoked Spanish paprika; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 tablespoon olive oil; 3 ounces dry-cured Spanish chorizocasing removedsliced 1/4-inch-thick on the bias; 1 medium Spanish onionfinely chopped (about 1 cup); 1 small tomatofinely chopped; 4 cloves garlicfinely chopped; 3 1/4 cups waterdivided; 1/2 teaspoon saffron threadscrusheddissolved in 1/4 cup hot water; 1 large lemon or lime frozen fruit barmelted and stick discarded; 1/4 cup dry white wine; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1 1/2 cups short-grain rice (such as Valencia or Arborio); 1/4 cup chopped roasted red bell peppers; 1/2 cup frozen green peasthawed; 1 tablespoon coarsely chopped fresh parsley leaves or cilantro

Official MAGGI®

Level

Intermediate

Prep

20 min

Cook

35 min

Servings

9 servings, about 1 cup each

Paella is a traditional Spanish dish that cooks in one pan. This version with chicken and chorizo is delicious and hearty enough to serve while entertaining.

The Secret Ingredient

Bouillon

Granulated Chicken Bouillon 15.9 oz

Ingredients

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1 pound boneless, skinless chicken thighs, trimmed of excess fat, cut into 2-inch pieces
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1 teaspoon smoked Spanish paprika
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 tablespoon olive oil
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3 ounces dry-cured Spanish chorizo, casing removed, sliced 1/4-inch-thick on the bias
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1 medium Spanish onion, finely chopped (about 1 cup)
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1 small tomato, finely chopped
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4 cloves garlic, finely chopped
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3 1/4 cups water, divided
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1/2 teaspoon saffron threads, crushed, dissolved in 1/4 cup hot water
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1 large lemon or lime frozen fruit bar, melted and stick discarded
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1/4 cup dry white wine
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2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
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1 1/2 cups short-grain rice (such as Valencia or Arborio)
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1/4 cup chopped roasted red bell peppers
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1/2 cup frozen green peas, thawed
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1 tablespoon coarsely chopped fresh parsley leaves or cilantro

Make It

Step 1

Season chicken with paprika, salt and pepper.

Step 2

Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Add chorizo to pan; cook, stirring frequently, for 3 minutes or until browned. Transfer to a bowl.

Step 3

Add chicken to pan; cook, turning with tongs to cook all sides, for about 5 minutes. Transfer to bowl with chorizo.

Step 4

Add onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft. Add 3 cups water, saffron mixture, melted fruit bar, wine and bouillon; bring to a boil over high heat. Sprinkle in rice, distributing evenly with spoon; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.

Step 5

Add chicken and chorizo mixture, peas and remaining ¼ cup water. Cover; cook for 5 minutes or until rice has absorbed all liquid. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving.